Wednesday, February 17, 2010

Creamy Corn-Tomato Bisque Soup

The original recipe is from

I modified it a bit to change the ingredients to make it vegetarian and some quantities of the items too have been changed.

1 tbsp olive oil
½ red onion, chopped
5 red tomatoes, peeled, seeded, & chopped
1 cup yellow corn kernels, boiled
4 cups water
1 tsp sugar
½ cup heavy cream
Salt & black pepper to taste
½ cup chopped fresh mint

Heat the oil in a big pot and add the chopped onions and cook well until they turn lighter shade of brown. Add the chopped tomatoes, water and sugar and bring to a boil over high heat. Reduce the heat to medium-low and simmer until the liquid is reduced by one quarter, about 20 minutes. Cool for 10 minutes.

Tomato base cooking

While that cools, boil the corn in a separate pan. Alternatively, you can roast the tomatoes and corn. That will give it a better taste than just the boiled/cooked version.

Preparing Corn-Tomato Bisque Soup

In a blender, puree the soup in several batches until smooth, 2 to 3 minutes per batch. Strain into a clean pot and bring to a simmer over medium heat. Add corn kernels and boil some more. Turn off the heat and stir in the heavy cream. Season to taste with salt and pepper. Reheat gently over low heat.

Garnish with the fresh mint before serving the soup.

Creamy Corn-Tomato Bisque Soup

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